This mouthwatering nasi goreng (Indonesian fried rice) step-by-step recipe is wonderfully flavourful and fragrant. You can add a fried egg for extra authenticity. Flavoursome classic recipe simple enough to become a family favourite!
- Long grain rice (not easy cook rice)
- 1 medium onion, thinly sliced
- 1 tablespoon cornflour
- 1 tablespoon shrimp paste
- 1 red chilli, chopped
- 1 tablespoon fish sauce
- 1 heaped tbsp brown sugar
- 2 cloves garlic, minced
- 4 spring onions, chopped
- 1 tablespoon tomato paste
- 2 tablespoon dark soy sauce
- 1 tablespoon tamarind
- 1/4 tablespoon salt
- 3 eggs
- Vegetable oil
- Wash rice and bring to a boil. Cook for about 20 minutes on the lowest heat on a small burner. Drain, spread out the rice onto a tray and set to one side to cool.
- In a large wok or frying pan, heat up 1 tablespoon of oil until hot. Put the onion in cornflour and add on to the wok. Stir-fry, for 5-6 minutes until browned and crispy, remove from the pan and place in a plate and set aside.
- On a medium heating, add another 1 tablespoon of oil to the pan, stir in the shrimp paste, garlic and chilli. Cook for about a minute until fragrant.
- Now add the fish sauce, brown sugar, tamarind and tomato paste and soy sauce and allow to simmer for a minute.
- Stir in the rice to the pan and cook on a high heat. Use a spatula or wooden shocking spoon to ensure the rice isn’t sticking to the bottom of the pan. Keep stirring the rice to keep getting it all reheated.
- Cook rice for about 5 minutes. Using the spoon, push the rice over to one side of the pan. Now crack the 3 eggs into the empty space. Keep stirring and frying the egg until the egg cooks to scrambled.
- Then mix the egg into the rice. Stir in the spring onions, a pinch of salt and the crispy onions and mix it all together. Allow to cook on a low heat.
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